Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina)

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Feta cheese? I don't know any Peruvian that makes this with feta.. it's always queso fresco. There's no way you'll ever get me to go near your recipe again.

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Just Love this Recipe.. Cannot have enough of it...

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This sauce is delicious. Instead of potatoes try also with spaguettis. Ymmy

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I am Peruvian but unfortunately I never learned to cook while I lived in Peru -- As I learn to cook, I want to make some of the dishes I had growing up. I tried this recipe and I really liked it and will make it again and again, specially during the Summer months. Even my small children enjoyed this dish (I lowered the amount of aji amarillo for the children as it would have been too spicy. A great dish to bring to a picnic or to the beach.

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I tried a lot of recipes of this Peruvian Papa Huancaina...I like this one: -1/2 yellow onions,thinly sliced,-8oz.cream cheese,-1 yellow aji limo chiles or 1 yellow peppers,-1 garlic cloves,-10-12 cream crackers or saltine crackers,-1/2 cup cooking oil,-1 cup fresh milk,salt and pepper,pinch of saffron for taste and color,put everything in the Food Processor,blend together until you get a thick mixture...cover the boiled potatoes..... Yummmm.....

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Please do not use creamy cheese, the authentic peruvian dish doesn't have that kind of cheese. Feta cheese is a great alternative if you can not find "queso fresco" in a latin store or at costco.
If you go to a latin store buy the "aji amarillo" frozen, the paste has alredy been altered and doesn't taste as it is supposed to.
If you don't have evaporated milk, regular milk will be alright, do not use garlic, but use olive oil and only use water to thin the mix. Also use yellow potatoes instead and butter lettuce this way you will experience the dish as close as the real thing. Enjoy it!

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I had this dish at El Chalan (Peruvian restaurant in D.C. and their version was very bland compared to this, which is still quite subtle in spite of the feta, hot pepper, and garlic. But I could tell it was something I knew could be great if it were tweaked a bit. Chalan must have used the cream cheese option, because the whole thing was nearly tasteless, except for the olives, and they didn't give you any hard boiled egg, either. I used half Feta and half cream cheese because I was afraid all Feta might be overpowering. Next time I make this I will do all Feta (I used Bulgarian Feta which is milder and creamier. I would say the dressing needed a good 1/4 cup of water to thin it down to creamy mayo texture. I may try sneaking in a proportion of EVOO rather than plain oil next time. I noticed after I got home from shopping, the aji amarillo I bought was a yellow paste, not chopped as the recipe specified. It gives a very mild slow building heat to this dish. Very subtle all the way around. If you were to use the same amount of habanero mentioned in the recipe, I think it would blow your head off. Next time I may add an extra tsp of pepper paste. This salad rocks. If you're a potato salad buff and have an adventurous palate, you must try this. By the way, I think the restaurant charged around $7 at lunch for a small side of this dish.

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Very good... I really enjoyed? Keep up the good work!!!

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I have only had this dish one time and it was given to me by my Peruvian co-worker. Ingrid's recipe was 100 times better than my co-workers dish. My Colombian friend and I made this for 2 of our Peruvian friends and they enjoyed very much. Give this a try!!!

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This dish is my favorite dish of all time becaue I grew up on this being that my Family is Peruvian. My mother makes the best Papa a La Huancaina. Although I know how to make this dish the way my mother taught me, I decided that I would do this recipe for my family. My family and I were very dissapointed as we realized there were so many ingredients that were missing.